Irish Beef and Guinness Stew

By: Missy Sorg

It’s February!  We’ve survived the holidays.  Although we had temperatures in the 40s, 50s, and 60s for Christmas, we’re starting to see those colder temps settle in a little bit more now.  I don’t know about you, but winter is one of my favorite times of year to the extent I can settle in with a blanket and a nice cup of warm soup and allow my mind to drift off to a nice warm oasis.  While I’m a fan of a variety of soups, chowders, and chilis, Irish Beef and Guinness Stew is one of my hearty favorites.  You can’t beat the warm, thickened beef broth bathing tender cubes of browned beef, moist potatoes, and soft carrots.  Just thinking about it, I’m tempted to run to the grocery store to pick up the ingredients and make a batch right now!  


  • 2 Tablespoons Olive Oil
  • 2.5 lb Beef (Chuck, Brisket or any other slow cooking beef (no bone))
  • ¾ Teaspoon Salt
  • Black pepper (to taste)
  • 3 Garlic Cloves (minced)
  • 2 Onions (chopped)
  • 6 ozBacon (diced)
  • 3 Tablespoons Flour
  • 14.9 oz Can Guinness Beer
  • 4 Tablespoons Tomato Paste
  • 3 Cups Chicken Broth
  • 3 Carrots (peeled and cubed to ½” pieces)
  • 2 Large Celery Stalks (cut into 1" pieces)
  • 1 Can Baby Potatoes
  • 2 Bay Leaves
  • 1 Teaspoon Dried Thyme Leaves


  1.  Cut the beef into 2" chunks. Pat dry and sprinkle with salt and pepper.
  2.   In a heavy pot heat oil over high heat. Brown beef in batches until well all over.
  3.   Remove pot from heat to cool slightly and lower heat to medium. If the is dry, add a little bit more oil.
  4.   Return pot to heat.  Add garlic and onion. Cook for 3 minutes until softened.
  5.   Add bacon.  Cook until browned and add flour, stirring into the mixture.
  6.   Add Guinness. Mix well to dissolve flour.  Add remaining ingredients and return beef and any beef drippings to the pot.
  7.  Add enough water to cover the beef and vegetables.   
  8.  Cover pot and bring to simmer.  
  9.  Lower heat to gentle bubble. Cook for 2 hours until the beef is tender. Remove lid and simmer for 30 - 45 minutes or until the beef falls apart and the sauce is reduced and thickened slightly.
  10.  Skim fat from the surface. Add salt and pepper to taste. Remove bay leaves and thyme.

NOTE:  You can also use a slow cooker.  After step 8, transfer contents of pot to slow cooker – being sure to scrape the bottom of the pan well.  Cook on low for 8 hours.